Maplebrook Burrata & Roasted Peppers by Renata Pilato
Maplebrook Burrata & Roasted Peppers by Renata Pilato
A family recipe bursting with authentic flavor
There’s nothing we love more than a cheesy homemade recipe that’s been passed down through generations. Renata Pilato, from Maplebrook Farm’s Sales and Marketing team, has generously shared her mother’s famous roasted pepper recipe with us. Simple and delicious, these marinated, garlic-infused peppers have a hint of smoky char, so we’re serving them up with a ball of refreshingly creamy burrata from Maplebrook. Known for their handmade fresh cheeses, this Vermont institution incorporates timeless Italian traditions into their cheesemaking. “My mother always cooked with a lot of love,” says Renata. “I try to do the same.”
Maplebrook Burrata & Roasted Peppers by Renata Pilato
A family recipe bursting with authentic flavor - Prep Time : 15 min
- Cook Time : 12 hours
- Total Time : 12 hours & 15 min
- Serves 1-2
Ingredients
- 4-6 Red Peppers, whole and washed
- 2-3 cloves Garlic, smashed
- Tbsp. Murray's Italian EVOO
- 1 ea. Maplebrook Farm Burrata
- Salt & Pepper to taste
Directions
- Turn oven to broil setting. Placed washed peppers on a baking sheet in the oven.
- Allow the peppers to char about 4 minutes on each side, making sure not to burn them, and turn them over to the other side until the whole pepper is charred.
- Place all peppers in a brown paper bag and seal so they can steam. Allow them to cool in bag for at least 20 minutes.
- When cool, open the bag and, taking a pepper one at a time, peel the skin and tear into strips (size of your choosing). Discard all seeds as well.
- Place the torn peppers in a glass jar add the smashed garlic and 3 tablespoons olive oil.
- Let sit in refrigerator overnight to marinate, and serve with Maplebrook Burrata, salt and pepper, and olive oil.
